Chestnut Soup



  • 8 Ounces  chestnuts, shelled
  • 2 Ounces  applewood-smoked bacon
  • 6 Ounces  white onion, diced finely
  • 3 Cups  chicken stock
  • sprigs thyme
  • head garlic, split
  • bay leaf
  • 1 Cup  heavy cream
  • 4 Ounces  unsalted butter
  •   Salt and pepper, to taste

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by Michel Richard

There's nothing like a warm and cozy chestnut soup to brighten up a cool evening. You can use fresh or frozen chestnuts, whatever is available to you. The flavor of chestnuts is enhanced by applewood-smoked bacon, and classic French flavors of garlic, thyme, and bay leaf lighten up the soup.

See all soup recipes.


Preheat the oven to 325 degrees.

Place the chestnuts in a roasting pan and roast until they are slightly brown and soft, about 15-20 minutes. Then, in a saucepot, render the bacon until brown. Remove the bacon, keeping the fat in the pot.

Add the onion and caramelize. Add the chestnuts and bacon and sauté for a few minutes. Skim off the fat. Cover with the chicken stock, and place the thyme, garlic, and bay leaf in a cheesecloth sachet, tied with kitchen twine. Add the sachet, and cook slowly until the chestnuts are soft, about 20 minutes. Season with salt and pepper, to taste.

Remove the sachet. Add the heavy cream. Return to a boil. Transfer to a blender and purée (in batches, if necessary). Add the butter and seasoning. Strain through a fine-meshed sieve and serve. 


Calories per serving:

686 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 215g 331%
  • Carbs 172g 57%
  • Saturated 124g 619%
  • Fiber 7g 30%
  • Trans 4g
  • Sugars 26g
  • Monounsaturated 64g
  • Polyunsaturated 13g
  • Protein 41g 82%
  • Cholesterol 629mg 210%
  • Sodium 1,530mg 64%
  • Calcium 470mg 47%
  • Magnesium 187mg 47%
  • Potassium 2,773mg 79%
  • Iron 9mg 49%
  • Zinc 5mg 31%
  • Phosphorus 687mg 98%
  • Vitamin A 1,815µg 202%
  • Vitamin C 151mg 252%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 1mg 70%
  • Niacin (B3) 17mg 86%
  • Vitamin B6 2mg 118%
  • Folic Acid (B9) 224µg 56%
  • Vitamin B12 1µg 15%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 29%
  • Vitamin K 23µg 29%
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